The quality control methods employed by breweries are too time-consuming and unspecific to allow the brewer to ensure the microbiological quality and safety of beer. The present proposal is a combined R & D- Demonstration project, which aims at providing rapid, specific and th...

This workshop examines the role of diet-gene interactions in chronic/degenerative diseases; understanding this complex area allows key issues of public health to be more effectively addressed. It brings together established scientists/junior researchers from the areas of bio i...

Human diabetics mildly hypercholesterolemic subjects will be fed with a steno- free or a supplemented-supplemented diet. The influence of these molecules will be analysed on plasma and lipoprotein parameters.

The Lactic Acid Bacteria (LAB) is well known for their extensive use in the preparation of fermented food products. In addition, the potential health benefit they may exert in humans has been intensively investigated during the last century. However, the mechanisms underlying ...

This project aims to develop and validate a novel quantitative method, based on Analysis of Variance techniques, to give an improved prediction of bacterial lag time and growth in food. This would allow the optimisation of food processing methods, to ensure microbiological saf...

The objective is to introduce a sensory method (Quality Index Method) for evaluating fish freshness in the European fishery chain. Discussions will be stimulated on the benefits of using standardised methods for evaluating fish freshness to facilitate fish trade, improve quali...

A new methodology is developed using bifidobacteria for improving hygienic quality of raw milk, raw milk cheese, meat and meat products. Bifidobacteria represent one of the major bacterial groups in the human as well as the animal intestine. It was also shown that Bifidobacter...

The main goal of the project will be the optimisation of a natural genetic exchange mechanism (phage transudation) that allows the genetic improvement of dairy lactobacilli starters. The new strains will maintain the "food grade" status since is a non-GMO technique, thus accep...